Punch-a-Creme

1. Sterilize all your bottles and utensils in boiling water.
2. Clean all the icky bits from the eggs one at a time. Put eggs in a big bowl and beat with the piece of lemon peel (this gets rid of the raw egg taste). Remove the lemon peel from the beaten eggs and discard.
3. Add sweetened condensed milk to eggs and stir.
4. Add rum. Stir.
5. Add grated nutmeg and a dash of bitters.
6. Strain the mixture into sterilized bottles with screw top lids.
7. Store in the refrigerator and serve cold with a dollop of whipped cream for garnish.

Notes:
1. If you’re worried about the raw eggs, use the equivalent amount of pasteurized egg product available in cartons.
2. This makes about 2.5 bottles (750 mL each).